Larger than Life
Editor’s note: While we were in Miami last week, Carrie took me on a pilgrimage to El Palacio de los Jugos on Flagler and 57th. I say “pilgrimage” because we both live in areas where Cuban food is hard to come by. Click on the headline to watch that video.
When Carrie and I found ourselves both in Miami at the same time, the first thing we did was plan where we would go to eat some fabulous Cuban food. Carrie was shocked that I had never been to the Palacio de los Jugos, so that became our destination.
My mom has a dicho whenever she encounters something gigantic: “Eso se le perdio a Santa Barbara.” (Translation: “That is the *insert gigantic object here* that was lost by Santa Barbara.”) No, I have no clue how it relates, but she has been saying this for as long as I can remember and, as it usually happens in life, I find myself quoting my mom when I come across a large object.
We joke about it, of course. (We joke about pretty much everything, but that’s not important right now.)
In fact, all of the people in my big, fat Cuban family try to one-up each other when it comes to something Santa Barbara lost.
Everything at the Palacio de los Jugos was larger than life. Everything. The avocados, the mameys, the pineapples, the galletas! I was out-of-my-mind excited about the abundance of food and the super-size of all the fruits. Watch the video to see me and Carrie eating our way around the Palacio. (Don’t judge us. La Dieta starts next week.)
All of this super food gave me an idea….
I had made a ton of picadillo because I wanted to make some empanadas. But because I sometimes lean toward the lazy side (I know. Shut up.) I decided I’d just skip the making of the dough, get a pre-fab pie crust and make (drum roll, please…) A Giant Empanada! (I should totally get extra points for coolness here.)
La Empanada Que Se Le Perdio A Santa Barbara (=D)
- 1 pkg. Pillsbury Refrigerated Pie Crust (package contains 2 rolled crusts)
- Picadillo – this link is to my Papi’s favorite picadillo recipe
- 1 beaten egg
1. Pre-heat oven to 375 degrees.
2. Make the picadillo and allow the portion to be used in the empanada to cool. 3. Roll out one pie crust onto a cookie sheet.
4. Place the cooled picadillo on one half of pie crust.
5. Smooth edges of pie crust with some of the beaten egg (it works like glue).
6. Fold one side of crust over the filling to create a half moon.
7. Press down the edges and use a fork to press and seal the two sides.
8. Make 3 small slits on top of empanada with a sharp knife to vent.
9. Brush beaten egg over the top.
10. Repeat with the other pie crust.
11. Bake at 375 for about 20 minutes or until golden brown.
12. Slice and serve.
This empanada slice is served on a smaller, salad size plate:
I brought home some Cuban galletas home from Miami. (Yay!) They’re the really big ones that have the flaky, bread flavor. They’re also about the size of a dinner plate.
That’s right… apparently these were the very ones that were lost by Santa Barbara.
(This is my own recipe and it was originally posted on Babalú blog.)